Tuesday, November 2, 2010

Pumpkin Corn Bread

Wonderful pair to Pumpkin Chili or add an extra 1/4 cup brown sugar for a yummy sweet morning treat!

1/2 cup whole wheat flour
1/2 cup all purpose flour
*sub 1 cup GF flour if desired
1 cup corn meal
1 tsp baking powder
1/2 tsp baking soda
1/4 cup brown sugar
2 eggs, well beaten
1 cup pumpkin puree
1/4 cup butter, melted

Combine dry ingredients in a bowl and set aside.

Combine remaining ingredients in another bowl.

Fold wet into the dry until just combined and allow to rest

take a 9 x 9 square pan and place a tsp of bacon grease* or vegetable shortening in the center. Place into a cold oven and set to 425 degrees.

When the oven is fully preheated remove pan and swirl around the melted grease or shortening to cover bottom.
While the pan is still really hot pour batter in and spred.

Bake in the hot oven for 15-20 minutes until toothpick inserted in center comes out clean.

* bacon grease is the BEST if you save yours!! Gives it a wonderful flavor. I understand not everyone does that though. If you want to start, next time you cook bacon just pour the drained grease into a glass jar and top tightly. Store in the fridge. If makes a great pan grease for any savory bread or dish! Or great for making beans, a little stove top popcorn, grease your griddle for pancakes LOTS of stuff. And a TINY bit goes a long way!

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